New This Month

Roasted Zucchini, Onion, and Peppers

Serve this delicious side with our Honey-Glazed Chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May Early Summer 2005


  • 3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
  • 2 red or yellow bell peppers, cut into 1-inch squares
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper


  1. Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.

  2. Roast until vegetables are tender and browned in spots, 30 to 35 minutes.

Cook's Notes

Save 4 cups of roasted vegetables for use in a Zucchini Frittata the next night.


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